Tortelli stuffed with Ligurian pesto | Marco Visciola | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 g plain flour
• 250 ml egg yolk
• 50 ml water
• 17 ml extra-virgin olive oil
• 17 g fine salt
• 100 g basil leaves, washed and dried
• 100 ml extra-virgin olive oil
• 70 g Parmigiano Reggiano
• 40 g pine nuts
• 30 g Pecorino Fiore Sardo cheese
• 3 g salt
• 3 g garlic
• 700 g potatoes
• 150 ml milk
• 100 g butter
• salt to taste
• 50 g green beans